• 2 qt. white stock made with ½ calf’s head or 2 calfs feet instead

Scrub, scrape, blanch the feet or have them prepared by the butcher. Cleanse the head as for sheep’s head. Remove the brains and the tongue to use for another dish. Wrap the head and tie it in clean muslin. Make the stock in the usual way; cool and skim it, clear it with the egg white as for consommé. To